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This dead-simple bruschetta shows off velvety burrata cheese with sun-ripened tomatoes on crispy toasted bread. It's a no-fuss starter that tastes like you captured summer itself, and it's great for dinner guests or enjoying with your favorite wine as a light bite.
I whipped up this burrata bruschetta when neighbors dropped by unexpectedly for backyard drinks. The entire plate vanished in seconds, and now it's what everyone asks me to bring whenever tomatoes hit their peak season.
Essential Components
- Bread slices: grab a hearty sourdough or crusty baguette that won't turn mushy under the toppings
- Burrata cheese: this showstopper brings a wonderful cream-filled middle that's pure luxury against the crunchy bread
- Cherry tomatoes: pick bright, juicy ones that feel firm when you give them a gentle squeeze
- Fresh basil: brings that unmistakable Italian smell that takes everything up a notch
- Olive oil: don't skimp here - use the good stuff since you'll really taste it
- Salt and black pepper: a pinch of fancy flaky salt works wonders as the finishing touch
- Red pepper flakes: gives a tiny kick that works magic with the smooth cheese
- Balsamic glaze: adds sweet-tangy notes that cut through the rich burrata
Simple Preparation
- Toast the Bread:
- Slather olive oil on both sides of each slice. Pop them in a hot pan or under the broiler until they're golden brown with crispy edges but still a bit soft in the middle. You want that perfect mix of crunch and give when you bite in.
- Prepare the Topping:
- Cut cherry tomatoes into quarters and dump them in a bowl. Rip up or snip some fresh basil leaves and throw them in. Pour about a spoonful of your nicest olive oil over everything with a sprinkle of salt and fresh black pepper. Mix it all gently so the tomatoes don't turn to mush.
- Assemble the Bruschetta:
- Lay out your toast on a nice plate. Tear each burrata ball and spread pieces across the slices, letting that creamy center ooze a bit. Pile the tomato mix on top, making sure everyone gets plenty of the good stuff.
- Finish and Serve:
- Splash more olive oil over everything and squiggle on some balsamic glaze if you're using it. Toss a few whole basil leaves on top to make it pretty. Add a light dusting of fancy salt and red pepper flakes if you want. Eat it right away while the bread's still warm and the toppings are cool.
I can't think of anything better than making this bruschetta in the middle of summer when tomatoes taste like candy. I've got basil growing right by my kitchen just for this, and there's something magical about tearing fresh leaves that smell amazing as soon as they hit the warm bread.
Prep In Advance
You can get most of this ready before your guests show up, though put it all together at the last minute. Toast your bread up to 4 hours early and leave it out unwrapped to stay crisp. Mix those tomatoes up to 2 hours ahead, but I'd wait to add the basil until you're about to serve or it'll turn dark. Take the burrata out about half an hour before you need it so it's not too cold and tastes way better.
Mix It Up
Think of this as your starting point for whatever's in season. During winter, swap tomatoes for roasted butternut squash with a honey drizzle. In springtime, try fresh peas and mint for a bright twist. Fall calls for roasted mushrooms with a bit of thyme. The burrata works as a creamy foundation for pretty much any flavor combo while keeping that amazing soft cheese and crunchy bread contrast that makes everyone grab seconds.
How To Present It
Set your bruschetta out on a wooden board or dark slate for that casual-fancy vibe. For parties, you can make tiny versions using small baguette rounds. It goes perfectly with bubbly prosecco or something light like Pinot Grigio. If you want to make it a meal, add a simple green salad with just lemon and olive oil dressing that won't fight with your bruschetta flavors.
Frequently Asked Questions
- → Is there a good burrata substitute?
Definitely! Ricotta or fresh mozzarella are great alternatives with similar creamy textures. Adjust toppings to your liking.
- → What kind of bread holds up best?
Sourdough and baguette are ideal choices. They're firm enough to keep toppings from making them soggy.
- → How should I store leftovers?
It's best to enjoy it fresh, but you can refrigerate the tomato topping in a sealed container for up to 2 days. Use fresh bread when serving again.
- → Can I add more toppings?
Of course! Roasted garlic, caramelized onions, or herbs like arugula can take the flavors to the next level. Customize it however you like.
- → Do I really need balsamic glaze?
It's optional. Balsamic glaze adds a sweet and tangy kick but skipping it won’t lessen the dish’s overall taste.